How to make meat buns How to make meat buns

1. Material: 500g of medium gluten flour, 800g of skinless pig forelegs, oil consumption 10g, salt 8g, ginger 50g, onion 400g, cooking wine 1g, sugar 15g, water 300g, sesame oil/kloc-0.

2. Mix dough. Pour yeast powder, sugar and edible alkali into clear water and stir well. Add the mixed yeast water to the flour several times, knead it into smooth dough, seal it with plastic wrap, and ferment for 30 minutes.

3. Prepare stuffing. Slice pork, cut into strips, chop into meat stuffing and put it on a plate for later use; Chop the onion into powder and put the ginger in a bowl for later use.

4. Prepare stuffing. Add salt, sugar, thirteen spices, white pepper, cooking wine, soy sauce, oil consumption, ginger powder and other seasonings. Put them into the meat stuffing in turn, then grab the meat stuffing with seasoning, then pat it hard, add sesame oil, pour in clear oil, add chopped green onion and mix well, and the steamed stuffed bun is ready.

5. Take out the proofed dough, knead it into strips, divide the dough into four equal parts, knead one part of the dough into strips, and divide it into equal small doses; Squeeze the medicine by hand and roll it into steamed bread skin with thick middle and thin edges.

6. Put a proper amount of stuffing on the bun skin, hold the dough in one hand, and gradually knead the dough from the top until the stuffing is completely wrapped.

7. Put the wrapped buns in a steamer, cover and steam for 10 minutes, then take them out, and the meat buns are ready.